1/2cupwhole wheat flourI used white whole wheat flour
2/3cupokaraor 8 ounces firm tofu, blended in a food processor until smooth
1tablespoonturbinado sugar -- or icingbelow
Preheat oven to 375F.
Mix the flours, oats, baking soda, spices, and salt in a mixing bowl. Mix the agave nectar, pumpkin, okara (tofu), and vanilla in another bowl. Add the wet ingredients to the dry and stir just until well-blended. Do not over-stir.
Use a cookie scoop or tablespoon to drop rounded tablespoons of dough at least two inches apart on a baking sheet lined with a silicone baking mat or parchment paper. Flatten each cookie slightly with a fork. Sprinkle with turbinado sugar, if desired. Bake for 10-16 minutes or until edges are golden and middles seem done. Remove from oven and allow to cool for 5 minutes before transferring each cookie to a wire rack. Allow to cool completely before serving.
Optional icing: 1 cup confectioners' sugar 2 teaspoons agave nectar 2 teaspoons non-dairy milk 1/4 teaspoon vanilla extract or other extract (I used pecan) food coloring (optional)In a small mixing bowl, add the agave nectar, milk, and extract to the confectioners' sugar. Add additional milk a half-teaspoon at a time, stirring constantly, until the icing is smooth and spreadable but not so thin that it runs off. If you add too much milk, add a little more sugar to balance it out. Add food coloring a drop at a time until the right color is achieved. Spread over cooled cookies and allow to dry.Nutritional info below is for cookies without icing. With icing: 110 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 27g Carbohydrate; 0mg Cholesterol; 78mg Sodium; 1g Fiber.